Peel, wash and roughly grate the carrots. Warm the milk lukewarm, crumble yeast into it and dissolve it. Knead 500 g flour, 50 g sugar, 1 pinch of salt, egg, vanilla sugar, 75 g butter and yeast milk well. Knead carrots briefly. Cover the dough and let it rise in a warm place for about 30 minutes.
Grease a ring cake tin (approx. 3 l capacity) and dust with flour. Melt 75 g butter. Mix 150 g sugar and 4 tsp cinnamon. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Form dough into a roll and divide into 25 equal pieces. Form into balls and roll first in butter, then in the sugar mixture. Put the balls into the form and let them rise covered for about 15 minutes.
Bake in a hot oven for about 30 minutes. Turn out the finished cake immediately, but do not remove the tin until after about 5 minutes. Leave to cool at lukewarm. Bring the cream to the boil, melt the nougat cream in it. Break off monkey bread pieces and dip them into the nougat cream.